Tasting Room Health Inspection Checklist [FREE PDF]

Tasting rooms are subject to state and federal food safety regulations including FDA 21 CFR 110 Good Manufacturing Practice standards and FSMA Preventive Controls requirements. Regular health inspections ensure that surfaces, equipment, and personnel practices meet hygiene and sanitation benchmarks. Maintaining documented inspections protects public health and demonstrates regulatory compliance during third-party audits.

  • Industry: Brewery
  • Frequency: Weekly
  • Estimated Time: 30-45 minutes
  • Role: Production Manager
  • Total Items: 36
  • Compliance: FDA 21 CFR 110.20 - Plant and Grounds, FDA 21 CFR 110.35 - Sanitary Operations, FSMA Preventive Controls 21 CFR 117 Subpart C, HACCP Codex Alimentarius CAC/RCP 1-1969, TTB Regulations 27 CFR Part 25 - Beer

Facility & Grounds Condition

Assess the physical condition of the tasting room building, surroundings, and entry points for compliance with GMP facility standards.

  • Are the exterior grounds free of litter, standing water, and pest attractants?
  • Are all doors, windows, and vents properly sealed against pest entry?
  • Is the tasting room floor free of cracks, pooling liquids, and slip hazards?
  • Are walls and ceilings free of peeling paint, mold, or structural damage?
  • Is lighting adequate and all light fixtures protected with shatter-resistant covers?

Sanitation & Cleaning Procedures

Verify that all surfaces, equipment, and serving areas are properly sanitized and that cleaning logs are maintained.

  • Are all bar surfaces and serving counters sanitized before and after service?
  • Are approved sanitizing solutions prepared at the correct concentration?
  • Are sanitizer concentration test strips or meters available and in use?
  • Is a written cleaning and sanitation schedule posted and followed?
  • Are cleaning logs for the past 30 days complete and available for review?
  • Are mops, brushes, and cleaning tools stored clean and off the floor?

Food Handling & Personnel Hygiene

Evaluate employee hygiene practices, training status, and compliance with personal cleanliness requirements during service.

  • Are all tasting room staff wearing clean outer garments and hair restraints?
  • Do employees wash hands before service and after handling non-food items?
  • Are hand washing stations stocked with soap, single-use towels, and warm water?
  • Are employees visibly free of open wounds, sores, or illness symptoms?
  • Have all staff completed food safety training within the past 12 months?

Glassware & Serving Equipment

Inspect glassware, taps, draft lines, and serving equipment for cleanliness, integrity, and proper sanitization.

  • Are all glasses and serving vessels visibly clean and free of chips or cracks?
  • Are draft lines and taps cleaned on the required maintenance schedule?
  • Is the glass washing machine operating at the correct wash and rinse temperatures?
  • Are ice machines and ice storage bins clean and free of mold or slime?
  • Are all cutting boards and utensils used for food accompaniments sanitized between uses?

Water Supply & Plumbing

Confirm potable water supply integrity, adequate water pressure, and proper plumbing to prevent contamination or backflow.

  • Is the potable water supply from an approved municipal or tested source?
  • Are backflow prevention devices installed on all water connections?
  • Are all drains flowing freely without backups or foul odors?
  • Is hot water available at all hand washing and glass washing stations?
  • Are there any visible leaks from pipes, faucets, or connections in the tasting area?

Pest Control & Waste Management

Verify effective pest control measures and proper waste handling to prevent contamination and harborage conditions.

  • Is there evidence of pest activity such as droppings, gnaw marks, or live pests?
  • Are pest control service records current with the last service within the required interval?
  • Are waste bins covered, emptied regularly, and located away from service areas?
  • Are exterior dumpsters sealed and positioned at the required distance from the building?
  • Are pesticide and rodenticide products stored separately and labeled correctly?

Observations & Corrective Actions

Document any deficiencies found during inspection and record corrective actions taken or planned.

  • Were any critical violations identified that require immediate corrective action?
  • Please describe any violations found and the corrective actions taken or planned?
  • Is a follow-up inspection required within 7 days?
  • What is the overall health inspection score or rating for this visit?
  • Please attach any supporting photos of violations or areas of concern?

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Why Use This Tasting Room Health Inspection Checklist [FREE PDF]?

This tasting room health inspection checklist [free pdf] helps brewery teams maintain compliance and operational excellence. Designed for production manager professionals, this checklist covers 36 critical inspection points across 7 sections. Recommended frequency: weekly.

Ensures compliance with FDA 21 CFR 110.20 - Plant and Grounds, FDA 21 CFR 110.35 - Sanitary Operations, FSMA Preventive Controls 21 CFR 117 Subpart C, HACCP Codex Alimentarius CAC/RCP 1-1969, TTB Regulations 27 CFR Part 25 - Beer. Regulatory-aligned for audit readiness and inspection documentation.

Frequently Asked Questions

What is a Tasting Room Health Inspection Checklist [FREE PDF]?

A Tasting Room Health Inspection Checklist [FREE PDF] is a standardized inspection form used by production manager to ensure consistent brewery operations. It contains 40 inspection points organized into 7 sections. FREE tasting room health inspection checklist PDF. Covers sanitation, food handling, and GMP compliance for beverage tasting rooms.

How often should I use this brewery checklist?

This checklist is designed to be completed weekly. Regular use ensures compliance with FDA 21 CFR 110.20 - Plant and Grounds and FDA 21 CFR 110.35 - Sanitary Operations and helps identify issues before they become problems.

Can I download this Tasting Room Health Inspection Checklist [FREE PDF] as a PDF?

Yes, you can download this checklist as a FREE PDF for printing or offline use. The checklist includes 40 fields across 7 sections and typically takes 30-45 minutes to complete.

What compliance standards does this checklist cover?

This checklist helps ensure compliance with FDA 21 CFR 110.20 - Plant and Grounds, FDA 21 CFR 110.35 - Sanitary Operations, FSMA Preventive Controls 21 CFR 117 Subpart C, HACCP Codex Alimentarius CAC/RCP 1-1969, TTB Regulations 27 CFR Part 25 - Beer. Following these standards protects your organization and ensures best practices.

How do I complete this brewery inspection checklist?

Begin by completing the header fields for Inspection Date & Time, Inspector Name, Tasting Room Location, and Operating Permit Number. Work through each of the 7 sections, marking items Yes or No as applicable. Add notes for any issues found. The entire process takes approximately 30 to 45 minutes.

What are the key sections in this brewery checklist?

This brewery checklist is organized into 7 key sections: Facility & Grounds Condition, Sanitation & Cleaning Procedures, Food Handling & Personnel Hygiene, Glassware & Serving Equipment, Water Supply & Plumbing, Pest Control & Waste Management, Observations & Corrective Actions. Each section contains specific inspection points that production manager must verify. The structured layout ensures nothing is missed during brewery inspections and makes the process efficient, typically taking 30-45 minutes to complete.

Who should use this Tasting Room Health Inspection Checklist [FREE PDF]?

This checklist is primarily designed for production manager working in brewery operations. However, it is also valuable for quality assurance teams, safety officers, compliance managers, and supervisors who need to verify that brewery standards are being met. Organizations of all sizes can benefit from using this Tasting Room Health Inspection Checklist [FREE PDF] to maintain consistency and accountability.

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